Rhubarb Gin Recipes
RHUBARB GIN
Use seasonal rhubarb to make this G&T-with-a-difference, or top the finished gin with soda water for a refreshing and gloriously pink summertime drink
Provided by Diana Henry
Categories Cocktails, Drink
Time 10m
Yield makes 2 litres
Number Of Ingredients 3
Steps:
- Wash the rhubarb, trim the stalks and discard the base and any leaves. Cut the stalks into 3cm lengths. Put in a large jar with the sugar. Shake everything around, put the lid on and leave overnight. The sugar will draw the juice out of the rhubarb.
- After 24 hrs, add the gin, seal and shake everything around. Leave for about 4 weeks before drinking. You can strain the liquor off through a muslin-lined sieve and transfer to a bottle, but I often just leave the rhubarb and booze in the jar and ladle it into drinks that way. Over time the rhubarb and the gin go a much paler colour - this doesn't look as dramatic. The upside is you that have to get through it fairly quickly!
Nutrition Facts : Calories 63 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
RHUBARB-FENNEL GIN COCKTAIL
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Provided by Dave Muller
Categories Bon Appétit Cocktail Cocktail Party Spring Rhubarb Fennel Lemon Juice Gin Vermouth Alcoholic
Yield Makes 8
Number Of Ingredients 6
Steps:
- Combine fennel and vermouth in a glass container (save vermouth bottle). Cover and chill 2 days. Strain through a fine-mesh sieve back into bottle.
- Bring rhubarb, sugar, and 1/2 cup water to a gentle simmer in a small saucepan over medium heat and cook until mixture is pink and slightly syrupy, 14-16 minutes. Let cool, then transfer to a blender and purée until smooth (you should have about 1/2 cup rhubarb purée).
- Combine 12 oz. fennel-infused vermouth, rhubarb purée, lemon juice, gin, and 2 cups ice in a large pitcher. Stir until cold. Pour cocktail into ice-filled old-fashioned glasses and garnish with shaved rhubarb.
- Do Ahead
- Vermouth can be infused and rhubarb purée can be made 1 week ahead; cover and chill separately.
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- Preheat the oven to 160°C/325°F/gas 3. Chop the rhubarb into 3cm chunks and place in a 30cm x 35cm roasting tray.
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